Strawberry Lemon Bundt Cake with White Chocolate Strawberry Ganache

Fresh strawberries in a thick and soft bundt cake with lemon zest to create a balance between the tanginess and sweetness. To top it off, it is drizzled with a decadent white chocolate strawberry ganache. Perfect for Summertime BBQs or picnics!

I am loving this beautiful, spring weather! I have so many fun baking ideas planned. I absolutely love incorporating fresh fruit into my desserts. It’s basically the only way I can get my kids to eat fruit and makes me feel less guilty for indulging.

After I chop up my strawberries, I like to toss them in flour. This prevents the strawberries from sinking to the bottom and also staining the cake red/pink. I’m still trying to master this with blueberries..

I fold in the strawberries after mixing the dough. I’m surprised I even had a cake after eating such a large quantity of the dough. Help!

I rubbed my bundt cake pan down thoroughly with crisco. I then sifted some flour around before transferring my dough into the pan. It works like a charm! I’ve been the victim of stuck bundt cakes way too many times.

Voíla! Look at this beautiful cake in all it’s glory. I let cool completely before drizzling with the ganache.

Strawberry Lemon Bundt Cake with White Chocolate Strawberry Ganache

Fresh strawberries in a thick and soft bundt cake with lemon zest to create a balance between the tanginess and sweetness. To top it off, it is drizzled with a decadent white chocolate strawberry ganache. Perfect for Summertime BBQs or picnics!

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Servings: 12

Course: Dessert

Ingredients Method

Ingredients

  

• 2 sticks butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 8 oz sour cream
• 1 tbsp lemon juice + zest of one lemon
• 1/4 tsp lemon extract
• 1 tsp vanilla extract
• 2½ cups flour
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups fresh strawberries, diced

White Chocolate Strawberry Ganache

• ½ cup freeze dried strawberries (approx 2 tbsp of powder when processed)
• 1 cup white chocolate chips
• 1/2 cup heavy cream

Method

 

1. Preheat oven to 325°. Prepare bundt pan by greasing and flouring. (I used Crisco, but butter is also fine).
2. Stir together flour, salt, baking soda and powder. Set aside.
3. In the bowl of stand mixer fitted with paddle attachment, beat together butter and sugars until creamy. Add sour cream and one egg at a time. Then, add extracts, lemon zest and juice.
4. Add dry ingredients gradually and continue beating until incorporated.
5. Cover the chopped strawberries with about 1/4 cup flour. Then, fold them in. Pour into prepared bundt pan.
6. Cook for 60 minutes. Check doneness with toothpick.

White Chocolate Strawberry Ganache

1. Used a food processor OR a ziplock and rolling pin, process the freeze dried strawberries into a fine powder. Set aside.
2. In a small saucepan over medium heat, warm the heavy cream until it comes to a light boil. Pour over the white chocolate chips and let sit for 2 minutes. Then, add in the strawberry powder and stir until smooth. Let it cool for 15-20 minutes before drizzling over the cake. Let sit at room temperature for one hour prior to serving (or expediete by placing in the fridge). Enjoy!